Recipe contributed by Tova Simon. These stuffed pastries are similar to samosas, but with a different type of filling and shape. Since they are fried, they’re great for Chanukah, especially when you’re tired of latkes and sufganiyot. They can be served as an appetizer or as part of a meal.
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Recipe contributed by Stella Shurhavetsky. Borscht is much better suited to Russia’s Ural Mountains and cold winters than to the Beit Shemesh desert, but this is my favorite thing to make for my family. It reminds us of home.
Recipe contributed by Stella Shurhavetsky. Napoleon cake is very popular in Russia and is often served on birthdays, New Year and other festive occasions. It is a bit time-consuming, but definitely worth trying. One of the best things about it is that the entire process can be broken down into several steps and prepared over…
Recipe contributed by Batsheva Gabai. It is common to eat stuffed foods for Sukkot. This dish offers an interesting variation on roasted chicken, as it is stuffed with cooked chicken breast mixed with seasonings.
Recipe contributed by Miriam Feinberg. This family recipe is easier to make than stuffed cabbage, but incorporates similar flavors.
Recipe contributed by Miriam Feinberg. Stuffed cabbage has always been a treat for all in our family. I serve it as an appetizer for the fall festival meals.
Recipe contributed by Miriam Feinberg. A perfect Rosh Hashanah recipe, the round and sweet apples symbolize a sweet new year.
Recipe contributed by Miriam Feinberg. Carrots are one of many foods we eat on Rosh Hashanah as a symbol for a good new year. This dish also appears frequently at our Shabbat meals.
Recipe contributed by Tzvia Alankari. Moroccan cooks typically serve several courses of salads and side dishes for Shabbat, a great time to express creativity in the kitchen. This salad showcases fresh Israeli produce and is delicious warm or cold year-round.
Recipe contributed by Tzvia Alankari. This meat pie is traditionally served by Moroccans for Shabbat dinner, but is tasty anytime year-round. The spices in the filling make it particularly flavorful, while the hard-boiled eggs add great texture.